Recombinant Vaccinia virus Protein A27 (VACWR150)

Product Specifications

Product Name Alternative

Abbreviation

Recombinant Vaccinia virus VACWR150 protein

Gene Name

VACWR150

UniProt

P11258

Expression Region

1-110aa

Organism

Vaccinia virus (strain Western Reserve) (VACV) (Vaccinia virus (strain WR) )

Target Sequence

MDGTLFPGDDDLAIPATEFFSTKAAKKPEAKREAIVKADEDDNEETLKQRLTNLEKKITNVTTKFEQIEKCCKRNDEVLFRLENHAETLRAAMISLAKKIDVQTGRRPYE

Tag

N-terminal 10xHis-tagged and C-terminal Myc-tagged

Type

In Stock Protein

Source

E.coli

Field of Research

Others

Relevance

Structural protein involved in the envelopment of mature virion (MV) to form the wrapped virion (WV) . The wrapping consists of the addition of Golgi membranes to the mature virion. Participates in mature virion (MV) movement within the infected cell. May play an indirect role in MV-cell fusion.

Endotoxin

Not test

Purity

Greater than 85% as determined by SDS-PAGE.

Activity

Not Test

Form

Liquid or Lyophilized powder

Buffer

If the delivery form is liquid, the default storage buffer is Tris/PBS-based buffer, 5%-50% glycerol. If the delivery form is lyophilized powder, the buffer before lyophilization is Tris/PBS-based buffer, 6% Trehalose, pH 8.0.

Reconstitution

We recommend that this vial be briefly centrifuged prior to opening to bring the contents to the bottom. Please reconstitute protein in deionized sterile water to a concentration of 0.1-1.0 mg/mL.We recommend to add 5-50% of glycerol (final concentration) and aliquot for long-term storage at -20°C/-80°C. Our default final concentration of glycerol is 50%. Customers could use it as reference.

Molecular Weight

17.6 kDa

References & Citations

"The vaccinia virus A27L protein is needed for the microtubule-dependent transport of intracellular mature virus particles." Sanderson C.M., Hollinshead M., Smith G.L. J. Gen. Virol. 81:47-58 (2000)

Storage Conditions

The shelf life is related to many factors, storage state, buffer ingredients, storage temperature and the stability of the protein itself. Generally, the shelf life of liquid form is 6 months at -20°C/-80°C. The shelf life of lyophilized form is 12 months at -20°C/-80°C.